Preparation

Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. Do ahead Can be made 8 hours ahead. Cover and refrigerate.

Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm.

SELECT LATEST REVIEWS

Great appetizer for parties. These
went over very well. I had some
difficulty folding the puff pastry
over the slices of sausage as
instructed and ended up wrapping
them up like a little package
instead. These went very quickly at
our holiday party. Next time I may
try out some of the variations noted
by other reviewers.

ksakuma from Oakland, CA / 12.20.11

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Used chicken & apple sausage. Didn't measure the mustard -- used a squeeze bottle, so just estimated the amount. No matter, these went like hotcakes -- everyone loved them and received several requests for the recipe. Super easy to make, too!

KCaitlin / 11.19.11

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The cook from Chicago (below) nailed this by adding cheddar and preserves. (thank you Chicago!) It was amazing! I used sharp cheddar alternating apricot and fig jam. Will certainly make again. Great and easy finger food for a party

laureng from New York, NY / 08.22.09

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Easy and elegant version of the cocktail weiners in cresent dough! It was a good do ahead addition to the appetizer part of our 8th annual New Year's Eve progressive dinner. I used two types of chicken sausage (one slightly sweet with maple syrup and a spicier chicken andouille with artichoke. To differ the look between the two I folded all corners over on one to make a little pouch and just the two corners as directed on the other. Some of the two corners only popped open, but the appearance was still nice.

einerson from Hilliard Ohio / 01.06.08

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My guests loved this, I thought it was okay. I might make it again because it was so easy. I also presents well. I did both andouille sausage and chicken apple, the andouille was better.

GaPeach1 / 02.05.07

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These were a hit at a dinner party I had. However, to make the flavors more compatible with other hors d'oeuvres I used various jams (fig, apple and apricot) instead of mustard and I added cheddar cheese.

A Cook from Chicago / 01.21.07

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Made this for a bithday party and they were gone before I could get one, so I'll assume they were tasty. One note, make sure to really overlap the puff pastry because some of mine came undone in the oven.

leyla from San Francisco / 12.30.06

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This was a great, savory recipe that can be made ahead (yahoo!!) and served easily. It was delicious as it was simple. It's the kind of recipe where you can use similar substitutes and never be bored.